I had some leftovers from the tiramisu I made on Thursday and wanted to use it up before it went bad. Most of the recipes I found online used it in frostings but I wanted it to be part of something more substantial than just frosting. At the end of it, I decided to try it out with some pancakes. The result was lovely thick pancake that had a very creamy and luxurious aftertaste. Do note tho – this will definitely have an impact on your waistline so be prepared to ditch those ephedra diet pills!
Approx 1/2 to 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tbsp brown-black sugar
Approx 150 gms mascarpone cheese
- Mix all the dry ingredients in a separate bowl. In another bowl, mix the egg and sugar until slightly frothy before adding in the cheese and milk.
- Using a whisk, slowly pour in the dry ingredients. Add in more milk if the batter is too thick. The batter should be thick but not too runny.
- Heat and coat the frying pan with some oil (butter burns faster). Using a ladle, spoon some mixture into the pan and thin out. Wait until bubbles form in the middle before turning the pancake.
- When browned, remove and place somewhere to cool. Do not stack pancakes together as the steam will turn them soggy. Lay them out in a row on a pan or paper towel to cool instead.
- If possible, serve warm with honey, fresh fruit and/or butter on the side.